It's a Sazerac, but with local Northern California ingredients (except the Peychaud's Bitters).
Start with a cocktail shaker and an iced up glass. Yes, a Sazerac is traditionally served in an old-fashioned glass.
- Put 1 tsp of simple syrup or a mashed wet sugar cube (C&H if you want to maintain the California purity to this level) in a shaker
- Add 2 oz of Old Potrero Straight Rye Whiskey
- Add 3-4 drops (1/8 tsp or so) of Peychaud's Bitters
- Dump the ice in the up glass
- Pour a bit of St. George Absinthe Verte in the up glass, swirl it so it's coated. Tip out any excess.
- Ice the shaker, shake well and strain into the up glass.
- Twist a bit of Meyer lemon peel over the glass to release the lemon oil into it, and throw out the peel.
- Toast Fritz Maytag, Jorg Rupf and Lance Winters